![['Close-up side view of a stack of healthy pumpkin pancakes, topped with a drizzle of syrup.', 'Juicy and fluffy pumpkin pancakes with a golden-brown exterior served on a plate.', 'A delicious serving of healthy pumpkin pancakes showcasing their texture and rich color.', 'Side view of fluffy pumpkin pancakes, garnished and ready to be enjoyed.']](https://snacknova.com/wp-content/uploads/2026/07/healthy-pumpkin-pancakes_1_U1.webp)
Healthy Pumpkin Pancakes
Enjoy these fluffy, grain-free pumpkin pancakes perfect for a nutritious breakfast or brunch.
Ingredients
Eggs
- 2 large large eggs
- 1 egg white egg white (whipped to stiff peaks, optional) (for extra fluffiness)
Pumpkin Puree
- 4 tablespoons pure pumpkin puree (not pumpkin pie filling)
Nut/Seed Butter
- 2 tablespoons unsalted cashew butter (creamy)
Sweetener
- 2 tablespoons coconut sugar
Milk
- 2 tablespoons unsweetened almond milk (or preferred milk)
Acid
- 1/2 teaspoon apple cider vinegar
Vanilla
- 1 teaspoon pure vanilla extract
Flours & Powders
- 1/2 cup super-fine blanched almond flour (sifted or fluffed)
- 2 tablespoons plant-based protein powder
- 1.5 tablespoons coconut flour (sifted or fluffed)
Leavening & Spices
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
Cooking Oil
- as needed avocado oil spray or ghee (for griddle)
Instructions
- Beat eggs, then whisk in pumpkin, nut butter, and coconut sugar. Mix in milk, vinegar, and vanilla until smooth. Whip egg whites separately and fold in for fluffiness.
- Combine almond flour, protein powder, coconut flour, spices, baking powder, and salt. Let batter rest for 3-5 minutes.
- Preheat griddle on medium-low. Coat with oil or ghee. Drop 1/4 cup batter rounds onto the griddle.
- Cook 3-5 minutes until edges are golden and bubbles form. Flip and cook 2-4 minutes until cooked through.
- Serve with maple syrup and toppings of choice.
Notes
For extra fluffiness, whip the egg whites separately and fold in.